Emirati-style Caramelized Milk Pudding

Ingredients

In the Emirati adaptation of Kazandibi, the traditional Turkish dessert, we incorporate local flavors and culinary techniques to create a unique twist. The Emirati version may include the addition of saffron, cardamom, or rosewater to infuse the pudding with aromatic notes that are commonly found in Emirati cuisine. Additionally, the cooking time and temperature may be adjusted to achieve the desired caramelization and texture. We alse have the original recipe for Kazandibi, so you can check it out.

• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 200 grams (1 cup) granulated sugar 200 grams (1 cup) granulated sugar
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 teaspoon rosewater 1 teaspoon rosewater
• 100 grams (1/2 cup) rice flour 100 grams (1/2 cup) rice flour
• 50 grams (1/4 cup) unsalted butter 50 grams (1/4 cup) unsalted butter
• Pistachios, crushed (for garnish) Pistachios, crushed (for garnish)

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 45g (30g sugars)
• Protein: 5g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large saucepan, combine the milk, sugar, saffron threads, and ground cardamom. Heat the mixture over medium heat until it comes to a gentle simmer, stirring occasionally.
2. 2.
   In a separate bowl, whisk together the rice flour and rosewater until well combined.
3. 3.
   Slowly pour the rice flour mixture into the simmering milk, whisking continuously to prevent lumps from forming.
4. 4.
   Reduce the heat to low and continue cooking the mixture, stirring constantly, for about 15-20 minutes or until it thickens to a pudding-like consistency.
5. 5.
   Remove the saucepan from the heat and stir in the unsalted butter until melted and fully incorporated.
6. 6.
   Grease a rectangular baking dish with butter and pour the pudding mixture into it, spreading it evenly.
7. 7.
   Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours or until set.
8. 8.
   Just before serving, sprinkle crushed pistachios over the top for added flavor and a touch of elegance.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm milk for 10 minutes before adding them to the pudding mixture.
• Rice flour — Make sure to use finely ground rice flour for a smooth and creamy texture in the pudding.
• Rosewater — Adjust the amount of rosewater according to your preference. Start with a teaspoon and add more if desired, keeping in mind that rosewater has a strong flavor.

Tips & Tricks

• For a richer flavor, you can substitute some of the milk with heavy cream.
• To achieve a perfectly caramelized top, you can use a kitchen torch to lightly brown the surface before serving.
• If you prefer a smoother texture, strain the pudding mixture through a fine-mesh sieve before pouring it into the baking dish.
• Experiment with different garnishes such as edible rose petals or crushed almonds for a personalized touch.
• Serve the pudding chilled for the best taste and texture.

Serving advice

Serve the Emirati-style Caramelized Milk Pudding in individual dessert bowls or plates. Garnish each serving with a sprinkle of crushed pistachios for added visual appeal. This dessert is best enjoyed chilled, allowing the flavors to meld together and creating a refreshing treat.

Presentation advice

To elevate the presentation of the Emirati-style Caramelized Milk Pudding, you can drizzle a thin caramel sauce over the top of each serving. Use a spoon to create artistic swirls or patterns for an elegant touch. Serve the pudding on a decorative platter or dessert plate to showcase its golden color and inviting texture.